Ingredients and Directions

Widely used in Indian cooking, authentic Indian curry

powder is freshly ground each day and can vary

dramatically depending on the region and the cook.

Curry powder is actually a pulverized blend of up to 20

spices, herbs and seeds. Among those most commonly

used are cardamom, chiles, cinnamon, cloves coriander,

cumin, fennel seed, fenugreek, mace, nutmeg, red and

black pepper, poppy and sesame seeds, saffron, tamarind

and turmeric (the latter is what gives curried dishes their

characteristic yellow color). Commercial curry powder

(which bears little resemblance to the freshly ground

blends of southern India) comes in two basic styles —

standard, and the hotter of the two, "Madras." Since

curry powder quickly loses its pungency, it should be

stored, airtight, no longer than 2 months.

Source: freecookingrecipes.net